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RECIPE
8 INGREDIENTS6 STEPS3HR 35MIN

Cauliflower "Potato" Salad

5.0
1 Ratings

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Once again, cauliflower shows off its versatility in this updated version of a classic potato salad. Get your fix of everyone’s favorite summer side dish without the carbs in this simple recipe.
3HR 35MIN
Total Time
25MIN
Active Time

SideChef

Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients

US / METRIC
Servings:
4
Serves 4
1/2 head
1 Tbsp
1/3 cup
Mayonnaise
1 Tbsp
Yellow Mustard
1/4 cup
Dill Pickle Coins
or Diced Dill Pickle
1 tsp
to taste
to taste
Freshly Ground Black Pepper

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Nutrition Per Serving

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CALORIES
195
FAT
18.8 g
PROTEIN
2.3 g
CARBS
6.0 g

Author's Notes

Feel free to add extra things to the salad like chopped hard-boiled eggs, diced celery, or minced onion if desired.

Cooking Instructions

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Step 1
Preheat the oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper, aluminum foil, or a silicone baking mat.
Step 2
Cut the Cauliflower (1/2 head) into 1-inch florets.
Step 3
In a large bowl, toss together the cauliflower, Olive Oil (1 tablespoon), Salt (to taste), and Freshly Ground Black Pepper (to taste) until mixed.
Step 4
Spread the cauliflower out on the baking sheet and roast for 25 minutes, or until the cauliflower just begins to brown. Halfway through the cooking time, stir the cauliflower so that it can brown evenly. Let cool for 10 minutes.
Step 5
Once the cauliflower has cooled slightly, mix it with the Mayonnaise (1/3 cup), Yellow Mustard (1 tablespoon), and Dill Pickle Coins (1/4 cup) in a large bowl.
Step 6
Sprinkle the Paprika (1 teaspoon) on top, then chill in the refrigerator for 3 hours before serving.

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Nutrition Per Serving
Calories
195
% Daily Value*
Fat
18.8 g
24%
Saturated Fat
2.9 g
14%
Trans Fat
0.0 g
--
Cholesterol
7.3 mg
2%
Carbohydrates
6.0 g
2%
Fiber
2.5 g
9%
Sugars
2.2 g
--
Protein
2.3 g
5%
Sodium
261.3 mg
11%
Vitamin D
--
--
Calcium
32.2 mg
2%
Iron
0.7 mg
4%
Potassium
343.8 mg
7%
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